Wednesday, March 28, 2012

Red Potatoes with Garlic and Kale, Orange Sesame Tofu over Brown Rice

Tonight was another meatless dish experiment. I experimented myself with the red potatoes.

6-10 red potatoes, cubed and boiled
minced garlic to taste
salt and pepper to taste
1/2 stick of butter
cooked quinoa

Finely chop and wilt the kale in a covered skillet with a small amount of water on the bottom. Season potatoes to taste and melt in the butter. Mix in the wilted kale and cooked quinoa. So good, it could be a dish unto itself.

The orange sesame tofu was another story...

Original Recipe

2 tsp arrowroot powder
1/2 c freshly squeezed orange juice (zest orange first, see below)
1 tsp orange zest
1 tsp red pepper flakes
3 tbsp tamari/Bragg’s Amino Acids
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
2 cloves garlic, minced
1 tbsp toasted sesame oil
1/8 tsp sea salt
1 lb extra-firm tofu, sliced 1/4-1/2 inch (5-10 mm.) thick squares, and patted to remove excess 1/4 cup green spring onions, thinly sliced (for garnish)
1-2 Tbsp. sesame seeds (for garnish)
1 bunch of swiss chard, cleaned & chopped roughly (stems included)
3 cloves garlic, minced
1 tbsp oil
1 cup brown rice, cooked
Preheat oven to 400˚F (205˚C). In an 8×12 inch (20×30 cm) baking dish, combine arrowroot with 2 Tbsp. orange juice and stir until fully dissolved. Add remaining juice and ingredients, except tofu, green onions and sesame seeds, and stir to combine. Add tofu and turn to coat both sides. Cover and refrigerate to marinate for 1 hour or more, or bake it immediately.
To bake, cover with aluminum foil and bake for 15 minutes. Turn over tofu, gently stir to cover tofu with sauce, and bake again, uncovered, for another 6-9 minutes, or until sauce thickens and is bubbling at edges (sauce will continue to thicken as it cools).
Replaced the arrowroot with ginger powder. Skipped the tamari (did not have it available). 

I followed the recipe exactly (minus the alterations), but the tofu didn't "crisp" up in the oven like I wanted. Despite having pressed out the water before marinating, it remained soggy. It was not a good texture to eat. I have had better success with frying tofu than baking it, but I will continue to try various ways to eat tofu!

No comments:

Post a Comment